My Blueberry Cookie Traybake is the perfect mix of a chunky cookie and fruity cake bake. The blueberries add such a beautiful flavour to finished traybake.
140glight brown soft sugar(if you don't have you can use all caster sugar)
2mediumeggs
1tspvanilla extract
300gplain flour / all-purpose flour
tiny pinch of salt
1teaspoonbicarb of soda
200gblueberries
3tbspmilk(add a little extra if the mix is really thick)
Instructions
Preheat the oven to 180ºC/160ºfan. Grease and line a 9inch x 9inch cake tin.
In a mixing bowl, cream together the butter and sugar. Use a fork to break up the sugar if it's lumpy before adding to the butter.
Stir in the eggs and vanilla.
Sieve in the flour, salt and bicarb and stir together.
Add the milk and stir together.
Leave a handful of blueberries for the topping. Stir the rest into the mix.
Spoon the cookie dough into the pan and level out.
Stud the last blueberries on top.
Place in the oven and bake until golden brown. If you like your cookies slightly gooey take them out at 20 minutes. 20-25 minutes if you want them to be set more. Both work really well.
Serve and enjoy.
Notes
•Best enjoyed warm warm.•They make great puddings so reheat them in the microwave for about 20-30 seconds and serve with ice cream.•Brilliant for lunch boxes and taking on picnics.